Crispy Chicken Thighs with Schmaltzy Vinaigrette
Crispy Chicken Thighs with Schmaltzy Vinaigrette: You’ll get all the deliciousness of a roast chicken in a fraction of the time when you opt for bone-in thighs as opposed to a whole bird. Schmaltz, a Yiddish word for chicken fat, is the base for a bright pan sauce that’s drizzled over the vegetables and crispy chicken thighs. A cast-iron skillet will maintain an even heat so the hot drippings don’t smoke or scorch.
Ingredients
- 1/3 cup extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 pound small Yukon Gold potatoes, quartered
- 4 (6-oz.) skin-on, bone-in chicken thighs (about 1 1/2 lb.)
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups halved Brussels sprouts
- 1 1/2 cups chopped carrots
- 3 tablespoons finely chopped shallots
- 3 tablespoons sherry vinegar
- 1 tablespoon light brown sugar
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